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Custard Cheese Easter
For the Bright holiday, we are preparing an incredibly beautiful and delicious custard cheese Easter. The Easter has a caramel hue with a delicate and pleasant cheese texture. The condensed milk, which should be boiled in advance, adds a spicy flavor to the Easter. With such cheese Easter dried cherries and chopped almonds pair excellently. The play of flavors makes this Easter unforgettable. Your guests will definitely appreciate the hostess's efforts, and sweet lovers will be especially grateful to you. If you want to make a delicious custard cheese Easter, follow our step-by-step recipe with photos.
Preparation time: 3 hours + cooking boiled condensed milk – 2 hours and for compacting the Easter – 12-24 hours.
Ingredients
Show ingredients
- cottage cheese (9%) – 600-800 g;
- egg yolks – 4 pcs;
- sour cream (20%) – 150 g;
- condensed milk (boiled) – 100-200 g. (to taste);
- butter - 100 g;
- salt – ¼ tsp;
- vanillin – ¼ tsp;
- dried cherries – 100-150 g;
- almonds – 50 g.
Preparation
- Prepare all the products according to the list.
- Some products need to be prepared in advance. Boil the condensed milk over low heat for two hours. Do not allow the water to boil strongly! Set the timer to medium, or better to a lower medium setting. Boiled condensed milk made at home is much tastier. But store-bought will also work.
- Pass the cottage cheese through a fine sieve.
- Pour boiling water over the dried cherries. Leave for fifteen-twenty minutes to soften the cherries. Pour boiling water over the almonds as well, leaving them for seven or ten minutes. After this, the almonds are easy to peel.
- Separate the eggs into whites and yolks. The whites are not needed for making the custard cheese Easter.
- Melt the butter in a water bath or microwave.
- To the pressed cottage cheese, add the yolks, salt, vanillin, sour cream, and prepared butter. Blend until smooth with an immersion blender.
- Add the condensed milk to the homogeneous mass. The quantity can be adjusted to your taste. Blend the mass again with a blender.
- Transfer the cottage cheese mass to a saucepan, put it on medium heat, bringing the mass to steam. The cottage cheese mass should not boil, as the yolks will cook. The mass should simply warm up, thus the products will undergo thermal treatment. While the pot with the cottage cheese mass is on the stove, it is necessary to stir the mass with a silicone spatula.
- Transfer the heated mass to a clean container and cover it with cling film in contact. Leave it for a few hours to compact.
- In the meantime, peel the almonds and let them dry.
- Finely chop the almonds. This can be done with a knife or a chopper.
- Lay the cherries on a paper towel to remove excess liquid.
- After a couple of hours, add the chopped almonds and cherries to the cottage cheese mass. Mix everything well.
- Prepare a mold for the Easter. The mold can be wooden or plastic.
- Place the mold in a plate, lining the inside of the mold with damp cheesecloth or cotton fabric. The fabric's edges should be laid out along the corners of the mold.
- Fill the mold tightly with the cottage cheese mass, compacting it, avoiding any voids. Fill the mold to the very top, cover with fabric. On top, place a saucer or a flat lid and set a weight. In our case, it’s a marble mortar.
- The Easter has rested for a day, and it has compacted excellently. Remove the weight from the Easter, remove the edges of the cheesecloth. Place a plate on top, where we will serve the Easter at the festive table.
- Turn the mold over, and carefully extract the Easter from the mold, gently remove the cheesecloth. Decorate the Easter to your taste and desire.
- The custard cheese Easter is ready. Here is such a festive and elegant Easter we have made.
Happy Easter!
